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Chicken Cordon Bleu

April 20, 2017

Chicken Cordon Bleu sure sounds fancy!  Cordon Bleu is a dish that has meat wrapped around cheese then breaded and fried.  It translates in French to “blue ribbon” and refers to the highest order of knights which wore a blue sash on their robe (which could be looked at as an apron) and has become synonymous with dishes that are prepared to very high standards or outstanding cooks.

This dish can be tricky to make just from a wrapping perspective and trying to get the chicken to retain its shape.  In this dish the chicken is also stuffed with prosciutto and baked instead of fried.

Difficulty: Medium
Prep Time: 30 min
Chill Time: 30 min
Cook Time: 20 min
Total Time: 1 hr 20 min
Yield: 4 servings
Taste: Good

These are full chicken breasts.  They just didn’t wrap completely which is why you see some of the stuffing.  


4 chicken breasts skinless and boneless
4 thin slices prosciutto
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil


1) Preheat oven to 350 degrees F.

2) Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness (the thinner it is the easier it is to roll).  Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.

3) Roll the breast up tightly like a jellyroll using the plastic wrap around the outside to keep it tight.  Squeeze the log gently to seal and twist both ends of the plastic wrap tightly to form a nice log. Repeat with remaining chicken.  The video here is helpful to watch the tricky wrapping process.

4) Place rolled/wrapped chicken in the refrigerator to chill for 30 minutes to aid in retaining its shape.

5) Season the flour with salt and pepper.

6) Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.

7) Beat together the eggs and season with salt and pepper.

8) Lightly coat a baking pan with olive oil or cooking spray.

9) Remove the plastic wrap from the chicken. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Carefully transfer the roulades to the baking pan.

10) Bake for 20 to 25 minutes until browned and cooked through.

11) Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Source: Food Network


From → Main Dish

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